Prep Time
30 Mins
Cook Time
1 Hour
Yield
8

This is not your ordinary appetizer! Make a fresh batch of macaroni and cheese or use leftovers. Either way, it's an appetizer that will have everyone talking.

How to Make It

Step 1

Cook pasta according to package directions; drain.

Step 2

Meanwhile, melt butter in 2-quart saucepan over low heat. Stir in flour and salt. Cook over medium-low heat, stirring constantly, until mixture is bubbly.

Step 3

Slowly whisk in milk into the flour mixture, whisking constantly, until sauce is smooth. Bring sauce to a boil; reduce to low heat and simmer for 1 minute.

Step 4

Stir in the shredded Mac & Cheese blend. Continue to cook, while stirring, until cheese is melted.

Step 5

Remove from heat and fold the pasta into the cheese sauce.

Step 6

Spray 6-inch square baking pan with nonstick cooking spray. Spoon macaroni and cheese into pan; packing it down slightly. Refrigerate for at least 1 hour or until macaroni and cheese is completely cooled.

Step 7

Place flour, eggs and breadcrumbs in three separate shallow bowls. Cut chilled macaroni and cheese into 16 pieces, cutting pan 4x

Step 8

Dredge each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.

Step 9

Heat oil in 12-inch skillet over medium-high heat. Cook about half of the bites at one time, frying bites for 1-1 1/2 minutes per side.

Step 10

Drain bites on paper towels. Serve immediately.

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